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Dosa (Rice and Urad Dal Crepe)
Nb persons: 3
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Source: Manjula's Kitchen
| Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney. Dosa (Rice and Urad Dal Crepe) | |
| 1-1/2 cups | rice |
| 1/2 cup | urad dal washed |
| 1/2 teaspoon | fenugreek seeds |
| 1 teaspoon | salt |
| 5 tablespoons | oil |
| clarified butter, alternative | |
| ghee | |
Method
Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour 1/2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about eight inches in diameter thin circle.
Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds.
Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
Serve with coconut chutney, aloo masala and sambhar.
RECIPE 2 thespruceeats.com
Ingredients
3 cups rice
1 cup urad dal (split, skinless black gram)
3/4 teaspoon fenugreek seeds
Salt, to taste
Ghee (or vegetable, canola, or sunflower oil)
Steps to Make It
Gather the ingredients.
Wash the rice and urad dal well. Add the fenugreek seeds to the mix and add enough water to the bowl to cover the mixture by about 2 inches. Soak overnight.
The next morning, drain all the water from the rice mixture. Add to the food processor and process—adding very little water if needed—until a smooth yet slightly grainy paste has formed.
Transfer to a large mixing bowl and gradually add enough water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.
Add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 12 to 24 hours. After this fermentation, stir the batter well. It will have thickened to coat a spoon thickly. It is now ready to make dosas.
Put some ghee or oil in a small bowl and keep ready. You will also need a small bowl of ice-cold water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush.
Fold one sheet of paper towel into a thick rectangle and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to lightly grease. The ghee or oil should barely be visible in the pan. Turn on the heat to medium-high.
Add a scant ladleful of batter to the center of the pan, much like you would for a pancake.
Begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal.
As soon as you have finished spreading the batter out on the pan, dip the basting brush in ghee and drizzle all over the surface of the dosa and also around its edges. Hold the pan by its handle, lift it up, and swirl it so that the drizzled ghee spreads all over the dosa.
When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.
The dosa is almost done. Fold it in thirds like a parcel and allow to cook for 30 seconds more.
Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice-cold water. Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot.
Repeat until you've made enough dosas. Any leftover batter can be refrigerated, tightly covered, for up to three days.
Tip
We like to make and serve dosas immediately while we cook as this means they are crisp and fresh when eaten. This is, however, not absolutely necessary. You can also make, stack, and serve the dosas later. Just ensure you keep them warm until serving time by placing them in a closed dish. They will lose much of their crispness but will still taste delicious.
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